1. Sources, Functions, and Nutrients Consumption Adequacy

Question 1

What are the six groups of nutrients?

Answer 1

Carbohydrates, proteins, fat, water, vitamins, minerals

Question 2

Digestion in the mouth

Answer 2

Carbohydrates are broken down by ptialin (an amylase) to maltodextrin

Question 3

Protein digestion starts where?

Answer 3

Stomach

Question 4

Explain how dietary fibres can be beneficial for the body

Answer 4

1. Fermentable dietary fibres: source of SCFA
2. Non fermentable (insoluble) dietary fibres traps glucose (red chance of diabetes), lipids (red cholesterol), and sodium (red chance of hypertension)

Question 5

How many essential amino acids are there?

Answer 5

children: 10
adults: 4

Question 6

how many essential fatty acids are there?

Answer 6

2 (linoleic and linolenic)

Question 7

What are nutrients?

Answer 7

Food compound that used by body
for normal functions of body
systems, growth, and health
maintenance

Question 8

What are non-nutrients?

Answer 8

Substances other than nutrients
present in foods, usually cannot
be digested by the normal
metabolism pathways in the
body

Question 9

Difference in function of macromolecules and micromolecules

Answer 9

Macromolecules (carbs, protein, fat, water) are used for energy production (catabolism)

Micromolecules (vitamins, minerals) help metabolism

Question 10

Examples of non-nutrients

Answer 10

Phenolic compounds, dietary fibres, pigments

Question 11

What are phenolic compounds

Answer 11

Bioactive compounds in food that are beneficial for human health (eg polyphenols, flavonoids)

Question 12

Examples of soluble and non-soluble dietary fibres

Answer 12

• Soluble: Cereals (barley, oat), sweet potato, potato, legumes, fruit (apple, banana, orange), and
  vegetable
• Insoluble: Grains (wheat, corn, rice), vegetable
  (broccoli, carrot), legumes (soybean, peanut),
  unpeeled fruit

Question 13

What are pigments

Answer 13

Food compound that give natural color and
have antioxidant effects

Question 14

Main function of carbohydrates

Answer 14

Its simplest form (glucose) is a source of energy (ATP) for brain, nerves, lungs

Question 15

Excess carbohydrates can cause?

Answer 15

• obesity: excess glycogen causes excess sugar to be converted to fat (lipogenesis)
• diabetes: high blood glucose interfering with insulin

Question 16

carbohydrate deficiency can cause?

Answer 16

Starvation: Demolition of body’s protein.
Use of body fat → ketone bodies produced → KETOSIS

Question 17

Main function of proteins

Answer 17

• Building & forming substances for body tissues
• Enzyme & hormone regulator
• Body fluid balance regulator

Question 18

Excess protein can cause?

Answer 18

• Obesity: high protein foods are usually high in fats
• Burden work of kidneys and liver (due to high nitrigen which must be metabolized and excreted)

Question 19

Protein deficiency can cause?

Answer 19

• Edema: Swelling of the limbs due to the accumulation of fluid in the tissues by means of osmotic pressure
• Kwashiorkor: Symptoms of malnutrition characterized by swelling of the stomach

Question 20

Main function of fats

Answer 20

• Fat soluble vitamin carrier
• Protection of important organs (heart, etc)
• Energy storage
• Provides flavour

Question 21

Excess fats can cause?

Answer 21

• Obesity
• Atherosclerosis: Constriction of blood vessels due to fat and cholesterol deposits, so that O2 and nutrients cannot be circulated

Question 22

Fat deficiency can cause?

Answer 22

• Impaired transport of fat soluble vitamins
• Inhibit growth in children, because protein used as energy source instead

Question 23

Carbohydrate monosaccharides can be used as

Answer 23

1. join to form polysaccharides
2. converted to building blocks of other molecules (eg lipids, proteins, nucelotides)

Question 24

Fat is stored in

Answer 24

adipose tissue

Question 25

Essential compounds formed by proteins

Answer 25

* hormones * enzymes * haemoglobin * compounds for blood clotting * tryptophan (precursor for niacin and serotonin)

Question 26

Examples of protein's role in nutrient transport

Answer 26

* retinol binding protein (vit A) * transferrin (Fe, Mn) * Lipoprotein (lipids)

Question 27

Main function of dietary fibres

Answer 27

SOLUBLE * lower blood cholesterol, risk of diabetes and obesity, and gives longer feeling of fullness INSOLUBLE * add bulk to feces, accelerating feces transit time

Question 28

Excess dietary fibres can cause?

Answer 28

* stomach gas pain (due to fermentation) * lower mineral absorption (as it binds the minerals) * lower digestibility of certain nutrients

Question 29

Dietary fibre deficiency can cause

Answer 29

* Irregular bowel mvts, constipation * Lowered probiotics and good bacteria in gut

Question 30

Main function of chlorophyll pigment

Answer 30

antimutagenic, antioxidant

Question 31

Main function of carotenoid pigment

Answer 31

antioxidant, pro-vitamin A

Question 32

Main function of anthocyanin pigment

Answer 32

antioxidant

Question 33

Excess chlorophyll can cause?

Answer 33

color of stool and urine to turn green

Question 34

pigment deficiency can cause

Answer 34

increased susceptibility to free radicals

Question 35

main function of phenolic compounds

Answer 35

* antioxidant * prevent cancer and cardiovascular disease * reduce inflammation

Question 36

Excess tannin (phenolic compound in tea) can cause?

Answer 36

Anemia, it binds Fe and reduce its absorption

Question 37

Phenolic compound deficiency can cause

Answer 37

increased susceptibility to free radicals

Question 38

Function of water

Answer 38

* moisturize eye, mouth, nose * regulate body temperature (sweat) * dissolve drugs, minerals, nutrients * protector of tissues and organs * carry nutrients and O2 to body cells * reduce kidney workload * joint lubricants * prevent constipation

Question 39

Homeostasis of water, when there is too little water in the body

Answer 39

1. Feels thirsty > drink water > regulated 2. Kidney reabsorbs more water > regulated 3. Activation of ADH (increased water absorption, less urination) > regulated

Question 40

Homeostasis of water, when there is too little water in the body

Answer 40

1. No thirst > drink less water > regulated 2. Kidney reabsorbs less water > regulated 3. Inactivation of ADH (decreased water absorption, more urination) > regulated

Question 41

The body uses energy for

Answer 41

* basal metabolism * specific dynamic action (metabolize food) * activity

Question 42

Synthesis of body fat from sugar or amino acids is called

Answer 42

lipogenesis

Question 43

essential fatty acids

Answer 43

linoleic acid (LA) and linolenic acid (ALA) note: comprises 2% of total energy/day

Question 44

energy added for pregnant woman

Answer 44

2500kcal/day for embryo development and milk production

Question 45

energy added for lactating women

Answer 45

650 kcal (but 200kcal can be accumulated from pregnancy, so effectively 450kcal)

Question 46

Balanced nutrition guidelines from UU

Answer 46

UU No 18/12, Pasal 1 Ayat 4 Pillar 1: eat variety of foods Pillar 2: Wash hands with soap PIllar 3: Perform adequate physical activity Pillar 4: Maintain normal body weight

Question 47

Recommended dietary allowance means...

Answer 47

The amount of certain nutrients needed for certain groups (based on age, sex, weight & height, and level of physical activity which includes almost all population (97.5%) to live a healthy life

Question 48

Uses of recommended dietary allowance

Answer 48

* Reference to assess nutritional adequacy * Reference to arrange daily food intake * Reference for food supply planning * Reference for nutrition education * Reference for food labeling

Question 49

Nutritional adequacy rate (individual reference)

Answer 49

AKG (energy) 2150kcal AKP (protein) 57 capita/day

Question 50

Nutritional adequacy rate (government reference)